Rub the inside of a large earthenware bowl with the cut sides of the
garlic clove. Lay the meat in the bowl. Add two onions, the sugar and
milk. Heat the oil in a frying pan (skillet) and fry (saute) the remaining
onions until lightly browned. Add the lime juice, curry powder, spices and
wine vinegar and season to taste. Pour over the meat and leave overnight.

Remove the meat and onions with a slotted spoon and thread alternately on
to six skewers. Pat dry with kitchen paper (paper towels) and brush with
oil. Turn the marinade into a saucepan, sprinkle on the flour and stir in
the butter or margarine. Bring to the boil and simmer, stirring
constantly, until slightly thickened. Place the kebabs under a medium
grill (broiler) and grill (broil) for about 20 minutes, turning
frequently, until cooked through. Serve with rice and salad and serve the
sauce in a jug.